TOTAL TIME: 20 MINS
CALORIES/SERVING: 332 CALS
5 ml sesame oil
80 Gram brown onion (diced)
1 Clove garlic clove (minced)
5 Gram ginger (grated)
80 Gram carrot (diced)
250 Gram firm tofu (uncooked, chopped)
100 Gram green cabbage (shredded)
80 Gram frozen green peas (thawed)
80 Gram green beans (chopped)
10 Gram sesame seed
8 ml sesame oil (Stir-fry Marinade)
5 Gram ginger root (grated (Stir-fry Marinade))
18 ml reduced salt soy sauce (Stir-fry Marinade)
14 ml rice wine (Stir-fry Marinade)
20 ml water (Stir-fry Marinade)
5 Gram corn flour (Stir-fry Marinade)
Heat sesame oil in a large skillet pan. Add in onion, garlic, ginger and carrot and sauté for 3 minutes. Add in tofu and sauté until browned, about 3 minutes.
Add in the cabbage, peas and beans and cook for 5 minutes.
While this is cooking, prepare the Stir Fry Marinade. Add sesame oil and ginger to a pan and cook for 30 seconds. Add the water, rice wine and soy sauce and bring to the boil.
Dissolve the cornflour in a little water and pour into the marinade, stirring to thicken the sauce.
Add the Stir Fry Marinade to the pan with tofu and stir until well-coated.
Divide into two portions and top both with sesame seeds. Serve one portion for lunch today and refrigerate remaining portion for tomorrow's leftovers.
Serving size 350g
Calories 332 cal
Fat, total 18.8g
- saturated 2.5g
- sugars 6.7g